Summer is the season of salads, which have always had a special meaning for the Jewish table: they did not need to be heated, therefore, salads were often eaten on Shabbat. Just like chopped dishes or minced meat dishes, which could feed a large family with a minimum of food. This is how the famous tsimes, kugel and klops were born. And, of course, pates.


What does the traditional table of an Ashkenazi family greet us with? I think we will find kaved katsuz there - chicken liver pate with fried onions, eggs and goose fat. We will find forshmak there - chopped herring with various fillings: apples, onions... Some with butter, some with carrots, some with cheese - unless, of course, the meal is dairy-based.


There will certainly be the famous salads of radishes and goose cracklings - the calling card of many Jewish housewives - seasoned with golden onions fried in goose schmaltz. And on many tables we will see ering - herring marinated in a special way and egg salad with dill or green onions.


Sephardic Jews have mostly vegetable salads, and the taste of these dishes is spicy, oriental, piquant. Salads of beets, carrots, artichokes, richly flavored with wine vinegar, olive oil and herbs, will not leave anyone indifferent.


In vinegar and salt


For Ashkenazi Jews, there is no fish more important than herring - unless we are talking about gefilte fish. But stuffed fish is for a holiday or Shabbat, and herring, cheap herring, is our everything. The snacks made from it are the most wonderful, and there are no words for how easy they are to prepare.


lech266_Page_59_Image_0001Ering


Ingredients: 3–4 large herrings, 3 medium-sized onions, 400 g of cream (fat content 30%), but if ering is served at the beginning of a meat meal, it should be replaced with soy cream, 4–5 bay leaves, 10 allspice peas, 3 tbsp. l. 9% table vinegar, 1 tbsp. l. granulated sugar.


Peel the herring, remove the entrails; if you have milk, it will come in handy. Cut the herring into pieces 4 cm thick and place in a bowl, preferably enameled. In another saucepan, boil about a liter of water, adding bay leaves and allspice. Cut the onion into thin half rings and throw into boiling water, boil for three to four minutes. Remove from heat, pour vinegar into the pan and add sugar. Mix the cooled marinade with cream and pour over the herring. After a day, the fish, properly marinated, can be consumed.


Herring and potato salad


Ingredients: 3 medium-sized boiled potatoes, 2 pickled cucumbers, 1 medium-sized onion, 250 g herring fillet, 2 tbsp. l. finely chopped parsley, 1 tbsp. l. vegetable (can be sunflower) oil.


Cut the potatoes into small cubes, cucumbers into strips 3-4 cm long. Cut the herring fillet into exactly the same strips. Cut the onion into half rings, as thin as possible. Mix all chopped ingredients and season with parsley and butter.


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